Black Bean & Veggie Burritos with a Side of Guac, Tortilla Chips & Spanish Rice
Black Bean & Veggie Burritos
Ingredients for the black beans:
2 Tbsp olive oil
3 cloves garlic chopped
1 jalapeno seeded and finely chopped
1 onion, diced
1 28 oz can black beans, drained and rinsed
1 teaspoon ground cumin
Salt and pepper
*Note--I did not use a jalapeno b/c I don't like hot or spicy food
Ingredients for the fillings:
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 onion, halved and thinly sliced
1 package burrito-sized tortillas
Chopped fresh cilantro
Shredded cheddar cheese
For the black beans, in a large skillet over medium heat, add olive oil. Once the oil runs quickly in the pan, add garlic, jalapeno and onion and saute for 2 minutes. Add black beans and spices to the pan and cook for 15 minutes, stirring occasionally. Transfer beans to a serving dish.In another pan, heat olive oil over medium-high heat. Add bell peppers and onion. Cook, stirring often, until bell peppers are softened.To put together the burritos, place a scoop of beans on the tortilla. Add the peppers and onion. Top with salsa, cilantro, avocado and cheese. Wrap up and enjoy!
Yields 6 servings
I figured what better goes with mexican food than chips & guac! My brother, Jeff, makes the best guac so he gets the credit for this recipe.
2 large avocados; cut in half, remove the pit & scoop out skins
1/2 tomato, diced
1/2 red onion, diced
3 cloves garlic, crushed
1/2 lime, juiced
1 package guacamole mix
Mix all ingredients together. If you make it ahead of time, the guac will turn brown. Cover it with the avocado peels and this will prevent it from happening.
All in all, the burritos & guac were a hit! Instead of using avocado in the burritos, we put some of the guac. We will definitely be making these again in the future because they were delicious!